Freddielicious
*New* Teacher 3 Chocolate Covered Biscuits Gift Box
*New* Teacher 3 Chocolate Covered Biscuits Gift Box
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Delight your special teacher/helper with these *New* Teacher 3 Chocolate Covered Biscuits Gift Box!
Each indulgent biscuit is a sweet treat that expresses your appreciation.
Perfect for simply saying thank you, these biscuits are sure to bring a smile and a moment of joy!
Available in Milk, White and dark chocolate
Presented in a white box, clear lid, tied with red ribbon & tag
(Please note sprinkles may vary)
NET WT Approx 195g
Ingredients
MILK CHOCOLATE - sugar, cocoa butter, whole MILK powder, cocoa mass, SOY lecithin (E322), natural vanilla flavouring
WHITE CHOCOLATE - sugar, cocoa butter, whole MILK powder, emulsifier (SOY lecithin (E322)), natural vanilla flavouring
DARK CHOCOLATE - cocoa mass, sugar, cocoa butter, emulsifier (SOY lecithin (E322)), natural vanilla flavouring
BISCOFF - Wheat Flour, Sugar, Vegetable Oils (Palm*, Rapeseed), Candy Sugar Syrup, Raising Agent (Sodium Hydrogen Carbonate), Soya Flour, Salt, Cinnamon, Emulsifier (Soya Lecithin), *Palm Oil from sustainable and certified plantations (May contain milk) Suitable for Vegans and Vegetarians
OREO - Wheat Flour, Sugar, Palm Oil, Rapeseed Oil, Fat-Reduced Cocoa Powder 4,5 %, Wheat Starch, Glucose-Fructose Syrup, Raising Agents (Potassium Carbonates, Ammonium Carbonates, Sodium Carbonates), Salt, Emulsifiers (Soya Lecithin, Sunflower Lecithin), Flavouring
SHORTBREAD - wheat flour (calcium carbonate, iron, niacin, thiamin), palm oil, sugar, oatmeal, invert sugar syrup, dried skimmed milk, salt, and raising agents (sodium bicarbonate, ammonium hydrogen carbonate
RED FONDANT - Sugar, Glucose syrup, Palm oil, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Colour: *E129, Flavouring.
*E129 may have an adverse effect on activity and attention in children.
Please note all of my chocolate gifts are manufactured in a kitchen that uses nuts, wheat, dairy, gluten and other allergens so cannot be free from traces.
